Taco Soup makes a warm and satisfying meal that cooks of all skill levels can make with ease. Serve a big bowl for lunch or dinner topped with a variety of your favorite taco toppings, any day of the week.
Taco Soup Recipe
This soup is like eating tacos in a bowl. When I'm in a hurry, I usually put out a bag of tortilla chips for my hungry boys to eat on the side. In a perfect world, a skillet of warm green chile cornbread or honey cornbread would be the perfect addition to the menu. Serve a steamy bowl topped off with an assortment of your favorite festive toppings such as pico de gallo or a bowl of fresh guacamole to seal the deal. Soups like this leave plenty of room to adjust the level of heat to your personal taste, plus, it's family friendly.
Tips for Making Taco Soup
- You may adjust the thickness of the soup by using more, or less, chicken broth.
- Taco seasonings vary in sodium content and heat from brand to brand. Adjust the salt and pepper in the soup according to the brand you use.
- If you're looking for a time saver, this soup also freezes extremely well.
- For game day, or a day when the family may be eating at different times due to sports or academic schedules, prepare this soup on the stovetop, then pour it into a slow cooker to keep warm.
- The tomatoes used are seasoned with chopped green chilies. If you are unable to find that style in your grocery store, you may use two 15 ounce cans of fire roasted tomatoes and one 4 ounce can of diced green chilies instead.
- You may also like to try my Tex-Mex Chicken Taco Soup or these Healthy Taco Bowls from Life Made Sweeter.
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Helpful Kitchen Items:
- 1 large sweet onion diced
- 1 medium red bell pepper diced
- 1 medium poblano pepper diced
- 1 Tbsp olive oil
- salt and black pepper to taste
- 4 clove garlic minced
- 2 lbs lean ground beef
- 4 Tbsp taco seasoning adjust to your taste
- 1 tsp Mexican oregano
- 2 15 oz cans fire roasted chili-style tomatoes See Cook's note
- 2 15 oz cans pinto beans
- 1 15 oz can black beans rinsed
- 1 12 oz frozen Southwestern corn
- 3 cup low sodium beef broth
- 1 10 oz can tomato sauce
- 2 Tbsp lime juice
- 3 Tbsp chopped fresh cilantro
- Assorted toppings: shredded cheese cilantro, sour cream, sliced black olives, pickled jalapenos, tortilla chips
- In a dutch oven or heavy bottomed pot, over medium-high heat, saute diced onion, red bell pepper and poblano pepper in a few drizzles of olive oil. Season with salt and black pepper to your taste. Cook until the vegetables are soft and beginning to brown then add the minced garlic. Cook for 1 minute.
- Add the ground beef and cook until no pink remains. Drain any excess fat from the pot.
- Add taco seasoning, oregano, tomatoes, pintos, black beans, corn, broth, tomato sauce and lime juice. Taste and adjust salt and pepper to your taste. Mix well. Reserve cilantro to add at the end of cooking.
- Simmer covered for 40-45 minutes. Stirring occasionally. Mix in cilantro just before serving.
- Serve topped with shredded Monterey-Jack or sharp cheddar cheese, sour cream, sliced black olives, pickled jalapenos, chopped cilantro and tortilla chips.
- If you prefer a thinner soup, add more beef broth. Likewise, for a thicker soup, add less.
- The tomatoes are seasoned with chopped green chilies. If you are unable to find them, you may use two 15 oz cans of fire roasted tomatoes and one 4 oz can of diced green chilies instead.